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Lemon Arugula Pasta Salad Recipe
Ben Carraoli

Lemon Arugula Pasta Salad Recipe

When I made this Lemon Arugula Pasta Salad for the first time, I was blown away by how bright and fresh it tasted. I had all the ingredients on hand, and it came together so quickly that I couldn't help but take a big bite before photographing it! The peppery arugula, tangy lemon dressing, and crunchy walnuts just make this salad feel like summer on a plate.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta farfalle, orzo, or your favorite short pasta – choose a shape that holds dressing well.
  • 3.5 oz fresh arugula – peppery greens give this salad a vibrant bite.
  • ½ cup walnuts finely chopped – adds crunch and helps the dressing cling to the pasta.
  • ⅓ cup finely grated Parmesan or Pecorino cheese – fresh-grated tastes best compared to pre-shredded.
  • 1 lemon juice and zest – zest brings citrus perfume, juice adds acidity.
  • 8 Tb olive oil – quality oil deepens flavor and smooths the dressing.
  • 1 Tb white balsamic vinegar – brightens the lemon for a more complex flavor.
  • 2 tsp Dijon mustard – helps emulsify the dressing.
  • 1 Tb capers + 1 tsp brine – adds a salty briny punch.
  • 1 tsp salt – to enhance all the flavors.
  • ½ tsp black pepper – freshly cracked adds the best aroma.
  • 6 basil leaves chiffonade (optional) – optional herbaceous note

Method
 

  1. Cook your pasta in salted boiling water just until tender, slightly softer than al dente. Once done, drain and rinse it under cold water to stop cooking and wash off excess starch.
  2. In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil until everything is well combined.
  3. Add the cooled, rinsed pasta into the bowl with the lemon dressing. Toss gently so every piece gets coated with that bright, tangy dressing.
  4. Finally, toss in the fresh arugula and basil (if using). The arugula will wilt slightly from the warm pasta and absorb all those citrusy flavors.

Notes

  • I always rinse the pasta thoroughly so it doesn’t continue cooking and make the salad soggy.
  • I toast the walnuts lightly in a dry skillet for a minute to deepen their flavor.
  • Fresh-grated parmesan tastes worlds better than pre-packaged — trust me!
  • If your arugula is super peppery, I’ll sometimes add a handful of baby spinach to balance it.
  • I taste the dressing before adding pasta — a little more lemon or salt can make all the difference.